I’m starting to think that perhaps Cooking Light should pay me for my advertorial services. Which should tip you off that this week’s recipe comes, yet again, from…Cooking Light! This time, I swear, it’s not my fault. It’s all Mandy’s fault. Last week she shot me an IM on Gmail suggesting Pepper Jack, Chicken, and Peach Quesadillas as a good option for my project. Now, I’m allergic to peppers and chilies, but that wasn’t a deterrent at all. I mean, it practically forced me to tweak the recipe.
Excited to try something new, I go out and buy all the ingredients, but this time my favorite guinea pig was stubbornly unwilling. Shoot. What am I going to do? What I always do, of course — turn to my amazing lady friends for help. And voila! Erin MacKinzie-Grass to the rescue. You can find the recipe here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2001878
And here are my tweaks: I used pepper jack cheese for Erin, but regular “mexican blend” for myself to avoid mass consumption of Benadryl. I also used flat-leaf parsley instead of cilantro, because I hate cilantro.
Erin seemed to really enjoy hers. Mine was really nothing special, bordering on too sweet. I think this recipe really needs the spice of the pepper jack to work. So, if you’re not a freak of nature and can freely eat peppers, I’d recommend you try this recipe. The only tweak I didn’t make, that I wish I had, is that I would have chopped the peaches into bite size pieces to make the quesadilla’s a bit less unwieldy.
I did, however, LOVE the honey-lime sour cream. I intend to use it again with future quesadilla’s (like that one with paprika roasted corn, mmmmmmmmm).
Now, on a side note, may I brag for a moment? Of course I may. I have recently had more time on my hands than I am used to, so I decided to go through every food magazine in my house ripping out the delish sounding recipes. I then organized all of these torn out pages into a divided and labeled accordion file. 33 Years in the Kitchen is going (semi) high-tech!